Created in 2014, the Macunaíma is a cachaça, fernet and lime cocktail that spread rapidly across Brazil. The drink’s creator, Arnaldo Hirai, believes the citrusy cocktail is light enough on its own, so he doesn’t suggest serving it over ice for added dilution. Instead, he recommends shaking to froth up the citrus before straining the drink into a chilled lowball glass without ice. While the method is simple, Hirai does say there’s one crucial element to consider: Use a good cachaça aged in balm, a widely used Brazilian wood that imparts aromas of clove and anise.
Macunaíma
Arnaldo Hirai | São Paulo
Ingredients
Serving: 1
- scant 1 3/4 ounces balm-aged cachaça
- heavy 3/4 ounce lime juice
- scant 3/4 ounce simple syrup
- 1/4 ounce Fernet-Branca
Directions
- Pour the cachaça, lime juice, simple syrup and Fernet-Branca into a cocktail shaker.
- Shake with ice.
- Strain into a chilled lowball glass without ice.